Coca Cola Cake – Easy Cracker Barrel Copycat

This Cracker Barrel Coca Cola Cake is rich, super chocolatey, and topped with a warm cocoa frosting that melts right into the top. It’s got a soft texture thanks to a cola-chocolate-marshmallow mix (yep, all that), and it’s surprisingly easy to pull together with pantry basics. No layers, no fuss—just good cake.

Quick Summary

• Prep time: 10 mins
• Cook time: 40 mins
• Flavor: deep cocoa, slightly fudgy, not too sweet
• Great for: birthdays, potlucks, “don’t know what to bake but want chocolate” days

Why I Like This Recipe

I made it one night when I had half a Coke and nothing else going for me. Didn’t expect much, honestly. But the result? A super soft, chocolate-forward cake that kinda hits like a brownie and a sheet cake had a baby. Plus the frosting melts right on. Dangerous.

Ingredients

Cake Ingredients:

• 4 oz butter
• 1 cup Coca-Cola
• 1 oz baking chocolate
• 3/4 cup miniature marshmallows
• 1/2 cup shortening
• 1/2 cup vegetable oil
• 2 cups sugar
• 2 eggs
• 2 tsp vanilla extract
• 3/4 cup buttermilk
• 2 1/3 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup cocoa powder

Frosting Ingredients:

• 1/4 lb butter
• 3 tbsp cocoa powder
• 1 lb powdered sugar
• 6 tbsp heavy cream
• 1 tsp vanilla extract

How To Make Coca Cola Cake 

1. Preheat your oven: Set to 175°C (350°F). Grease + flour a 9×13 pan.
2. Make the cola mix: In a saucepan, melt the butter with Coke + baking chocolate. Bring to a soft boil. Remove from heat and stir in the marshmallows until fully melted. Let it cool a bit.
3. Mix the wet base: In a big bowl, beat shortening, oil, sugar, and vanilla until fluffy. Add eggs + buttermilk. Mix until smooth.
4. Stir in the dry stuff: In a separate bowl, mix flour, baking soda, baking powder, salt, and cocoa.
5. Finish the batter: Add half of the dry mix to the wet mix, beat, then pour in the cooled cola mixture. Beat again. Add remaining dry mix. Beat 3–4 mins until smooth.
6. Bake: Pour into pan. Bake 35–40 mins, or until a toothpick comes out clean.
7. Frost while warm: Mix frosting ingredients until smooth. Spread over warm cake for that glossy finish.

Tips for Success

• Let the cola mixture cool. Too hot and it’ll scramble your eggs.
• Use both shortening + oil. It’s what gives the cake its signature soft bite.
• Beat the batter well at the end. That’s how you get the smooth, fluffy texture.
• Frost warm, not hot. The frosting melts perfectly if the cake’s still warm but not steaming.
• Use fresh leaveners. Old baking soda/powder? Flat cake.

Storage and Reheating

• Fridge: Store cooled cake in a sealed container. Lasts 5 days.
• Freezer: Wrap slices or the full cake tightly. Freeze up to 2 months.
• Reheat: Microwave a slice for 15–20 seconds. Kinda makes the frosting gooey again. Worth it.

Frequently Asked Questions

• Does the cake taste like Coke?
  Not really. It adds depth and moisture, but you don’t actually taste soda.
• Can I use margarine instead of butter?
  You can, but butter gives better flavor in the cake and frosting.
• Is this the same as Texas sheet cake?
  Close, but the Coke and marshmallows make the texture and flavor a little different.
• Can I skip the cocoa in the frosting?
  Nope. That’s where the deep fudgy flavor comes from.
• What’s the best way to frost it?
  Just dump and spread while the cake’s warm. No piping bags or anything fancy.

Common Mistakes and How to Dodge Them

• Adding hot cola mix to the eggs too fast: You’ll scramble them. Let it cool to just warm, then mix in gently.
• Skipping the marshmallows: They fully melt and help give the cake its signature soft feel. Don’t skip ‘em.
• Using old leavening agents: Stale baking powder or soda = dense cake. Check those expiration dates.
• Frosting a hot cake: If it’s too hot, the frosting just melts off. Wait 10-ish minutes before you spread.
• Undermixing at the end: This is one of those cakes that actually likes a good beat at the end. 3–4 minutes. Makes it fluffier.

Nutrition Facts (Per Serving)

• Calories: 747 kcal
• Total Fat: 39g
• Saturated Fat: 22g
• Cholesterol: 79mg
• Sodium: 359mg
• Potassium: 233mg
• Total Carbohydrate: 99g
• Dietary Fiber: 3g
• Sugars: 74g
• Protein: 5g

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